This standard specifies terms and definitions, technical requirements, inspection methods, inspection rules, markings, storage and transportation related to fresh and frozen pork lean, cuts.
This standard is applicable to cooling (fresh) or frozen pork lean processed by cutting fresh or frozen demi carcass pork according to parts.
Foreword I
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
5 Inspection Method
6 Inspection Rules
7 Marking, Packaging, Storage and Transportation
